Another term of delicious food chemistry – some of our activities…
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- Starch samples
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- Starch pasting and TA’s homework
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- Starch pasting curves
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- Sugar glasses
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- Sugar glasses
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- Sugar glasses
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- Gel strength
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- Dispersed systems: mayonnaise, find the minimum egg yolk that will stabilize the emulsion -about 10X the theoretical monolayer
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- Dispersed systems: egg white foams
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- The physics of cake batters
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- Alginate gels
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- Baking science: pita
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- Baking science: pita
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- Grain component functionality
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- Plant pigments: hue changing with pH
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- Plant pigments: hue changing with pH
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- Plant pigments: chlorophyll
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- Plant pigments: chlorophyll – acidic pH
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- The physical chemistry of popping corn
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- Bread for the cheese melting lab
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- Coffee roasting, Maillard and pyrolysis
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- Coffee roasting, Maillard and pyrolysis
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- Coffee roasting, Maillard and pyrolysis
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- Coffee roasting, Maillard and pyrolysis
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- Plant pigment lab
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- Maillard and pH: pretzels
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- Maillard and pH: pretzels
OSU